INGREDIENTS

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2 lamb shanks (get your butcher to cut into the bone to release more flavour)

1/2 cup finely chopped parsley

1/2 cup finely chopped coriander

250gms baby spinach or frozen spinach

1 bunch finely chopped spring onions

2 tablespoons ground cumin

2 tablespoons ground coriander

2 teaspoons ground turmeric

1 teaspoon dried or fresh chopped red chilli

1 tablespoon cracked black pepper

2 tablespoons olive oil

1 litre of water

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METHOD

1. Place all chopped fresh and dried herbs with olive oil in the slow cooker and heat on high for 15 minutes

2. Add lamb shanks, and braise for a further 15 minutes

3. Add the water to the lamb shanks and herbs, turn the slow cooker down to low and let simmer for up to 6 hours or until the meat has begun to fall from the shank bone

4. You can add more or less water, it is up to you as to how much soup you would like

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SUGGESTIONS AND TIPS;

This recipe is a basic guide that you can add to, adjust and expand upon as you feel to.

Extra herbs and spices, more or less vegetables and greens, it is a base for you to discover what flavours work best for you each time.

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